Melanie Zanoza Bartelme

Tamales`Nixtamalization affects tamales’ fiber
A study published in the Journal of Food Science explores the effects of three nixtamalization processes—ways of preparing maize—on the chemical composition, starch properties, and glycemic index of tamales.

Tamales are currently produced by traditional nixtamalization by cooking maize kernels in water with calcium hydroxide (lime). However, this process decreases nutrients such as fat, protein, dietary fiber, and various nutraceutical com…

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